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Examiner
  • Dixie Ryan: Good recipe to keep you warm

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  • Well, guys, I have one thing to say! I am freezing my behind off, and that is a fact. The amazing thing is I have not been outside my door since last Saturday (a week ago), but I am still freezing to death.
    I purchased a full tank of propane in August for a price of $1.89 a gallon (or something like that). What a shock it was but I had no choice, and then on Monday I ran out of propane.
    It was my thinking that I had better call before the snowstorm and guess what? It was $3.69 a gallon, and I almost went into shock. For 100 gallons, it was $369 and the lady said (in a sweet little voice), “Well, last week it was $4.44.”
    It is a promise that I may have to vacate this place if I need more propane before warmer weather because I cannot pay that price on a bi-weekly basis.
    So cooking was not a choice but it was a way to keep the house warm with my thermostat turned down to 60 at night and 65 in the daytime. I probably gained a few pounds because I just don’t eat this much normally, but I had no choice.
    Then I cuddled up in a quilt and watched television and decided I did not have as great a problem as many others, and I said a prayer for all those who had only small heaters or ovens to stay warm.
    It occurred to me that “Grouchy Bear” is up in heaven warm and toasty, and I wondered if he was laughing at us or feeling sorry. I have a feeling he was laughing if he did not know how much it cost me.
    Wonderful Chicken Casserole was one dish I dug out the recipe for. When you are snowed in and no matter how much you bought to be prepared, you never have everything. So recipes like this are great because you can leave some of the things out. They are also great reheated.
    Wonderful Chicken Casserole
    1 cup sour cream
    1 tablespoon lemon juice
    2 teaspoons Worcestershire sauce
    2 cloves garlic, finely chopped
    2 teaspoons celery salt
    1 teaspoon paprika
    1/2 teaspoon pepper
    6 boneless, skinless chicken breasts
    1 1/2 cups Italian flavored dry bread crumbs
    1/4 cup butter, melted and divided
    Cooked rice or noodles
    Combine sour cream, juice, Worcestershire sauce, garlic, salt, paprika and pepper in a large bowl. Coat chicken and add. Cover and refrigerate overnight. Arrange in a single layer in a lightly greased 15x10-inch jelly roll pan. Spoon melted butter over chicken. Bake uncovered at 350 degrees for 25 minutes or until juices run clear when chicken is pierced with a fork. Serve over rice or noodles. Serves 4 to 6.
    Page 2 of 2 - This recipe I made up this week and it is rich but great in taste.
    Peach Mixed Up Cake
    1 large can of sliced peaches, drained
    Brown sugar
    1 yellow cake mix
    2 sticks butter or margarine
    Pour drained peaches into the bottom of a 13x9-inch cake pan. Sprinkle brown sugar over the top. Add cake mix (dry) over the top of the peaches and melt two sticks of butter and pour over the top of the dry cake mix. Bake at 350 degrees until it is done. It’s a really great cake.
    Well, it is time for me to take my hourly walk from one end of the house to the other about three times. It gets my blood circulating and warms me up. It also helps to eliminate the chances of my behind (that is still freezing) getting any bigger from eating so much.
    See you next week.
    Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.
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